Creamy Garden Vegetable Pasta Salad

Lynn Socko


What a delicious way to use your fresh veggies!!!


★★★★★ 1 vote

25 Min


  • 1 lb
    box pasta, your favorite
  • 4 slice
    bacon, cooked and crumbled
  • 1 tsp
    mccormicks southwest sweet and spicy season
  • 1/2
    red bell, chopped
  • 1/2
    poblano, chopped
  • 1/4 large
    sweet onion, chopped
  • 1/2
    orange or yellow bell, chopped
  • 1 c
    fresh or fresh frozen corn
  • 1/4 c
    fresh cilantro, chopped
  • 1 c
    grated cheese, your favorite
  • 1/2-3/4 c
    ranch dressing
  • ·
    salt and pepper to taste

How to Make Creamy Garden Vegetable Pasta Salad


  1. Total of 2 cups of chopped veggies: Chop peppers, onion and cilantro. If using fresh corn, remove from cob. Place veggies and corn in skillet with about 1-2 tsp of olive oil, sprinkle with Southwest spice mix and simmer for only about 5 min. Remove from heat. Cook bacon and crumble.
  2. Boil pasta according to package directions, drain and allow to cool. Add veggies, cilantro and bacon and cheese and toss. Add dressing and toss to coat. Salt and pepper to taste and garnish with additional cilantro.
  3. Allow to chill for at least one hour to allow the flavors to marry.

Printable Recipe Card

About Creamy Garden Vegetable Pasta Salad

Course/Dish: Pasta Salads Other Salads
Other Tags: Quick & Easy Healthy
Hashtag: #macaroni

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